Recipe: White Chocolate Raspberry Cookies
White Chocolate Raspberry Cookies
1 (8 ounce) white-colored baking bar
1/2 mug butter
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
two eggs
2 3/4 mugs all-purpose flour
1/2 mug seedless raspberry jam
one (3 ounce) white cooking bar, cut up
1/2 tsp shortening Chop half of the white-colored baking bar; set aside. Cut up the remaining half of the white cooking bar; heat and mix in a heavy small saucepan over low heat until smooth. Cool. Beat rechausser in a large mixing dish with an electric mixer upon medium to high speed with regard to 30 seconds. Add sugar, cooking soda and salt; defeat till combined. Beat within eggs and melted cooking bar till combined. defeat in as much flour as you can with the mixer. Stir in any remaining flour with a wood spoon. Stir in cut white baking bar. Drop by rounded teaspoons 2 ins apart onto greased biscuit sheets. Bake in a 375 degree F oven with regard to 7 to 9 moments or till cookies are usually lightly browned around sides. Cool on cookie linens for 1 minute. eliminate and cool on cable racks. Store in an foolproof container or plastic handbag at room temperature up to 3 days. Just before helping, melt jam in a small saucepan over low heat. tea spoon about 1/2 teaspoon associated with jam onto the top of each cookie. Melt the 3 oz. white baking bar plus shortening in a heavy little saucepan over low warmth, stirring constantly. Drizzle more than cookies. If necessary, refrigerate biscuits about 15 minutes to company white baking bar combination.